Farm to Table Quesadilla Recipe

• 16 oz. Oaxaca or Chihuahua cheese — grated or chopped
• 23 cups diced, cooked vegetables, beans, meat, or a combination
• 4 flour tortillas — 10-inch size
• 2 TB vegetable oil — plus more as needed
• hot sauce, pico de gallo, chopped cilantro, or sour cream — for serving

Method

1. 1

   Set the oven to 250°F so you can keep finished quesadillas warm while cooking the rest.

2. 2

   In a large bowl, mix the cheese together with whatever fillings you're using until well combined.

3. 3

   Split the cheese mixture evenly across the four tortillas, layering it onto just one half of each and leaving a small gap at the edge. Fold each tortilla over to enclose the filling completely.

4. 4

   Warm the oil in a 10-inch skillet over medium heat. Once it shimmers, add one folded tortilla and cook about 2 minutes until golden on the bottom, shifting it around for even browning and pressing the edges with a spatula to seal them. Flip and cook the other side until browned and the cheese is fully melted.

5. 5

   Transfer the cooked quesadilla to a baking sheet and hold it in the warm oven while you cook the remaining tortillas, adding more oil to the pan as needed.

6. 6

   Once all quesadillas are cooked, slice each in half and serve right away with your favorite toppings.